By Moumita Paul
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In a mixing bowl, take flour or maida, salt & oil. Mix it well with your fingertips. Then gradually add water and start kneading it.
Momo dough neither be too soft nor hard. When momos dough is ready cover it with a moist kitchen towel or with a tight lid for about 30 mins.
Heat a pan on medium-high flame, with vegetable oil. First add 1 1/2 tsp of chopped garlic stir it once.
Add chopped ginger, green chilies, 5 tbsp chopped onion, & 4 tbsp chopped spring onion to the pan and sauté it well for 1-2 mins with 1 tsp pepper.
After 2 mins, add grated cabbage, grated carrot to the pan, and mix it well with all ingredients. Sauté it for 1-2 more mins.
Add soya sauce and vinegar, and sauté it well. Then add 1/2 tsp of salt. Sauté the veggies for 15 mins on slow flame by stirring frequently.
Add the rest of 2 tbsp chopped spring onion & 3 tbsp of chopped onion to give it street style taste, good stir & turn off the flame. Stuffing is ready.
Take the dough(prepared earlier) and make the small balls out of it. The small doughs or balls must be a little smaller than puri dough.
Dust little flour on the rolling board & start rolling the doughs with 3-4 inch diameter. Tthen make its edges thin with the rolling pin. But the center must be thick.
Take a sheet on your palm, then add 1 tbsp of stuffing on its center and start folding it with your fingertips.
First, make one pleat with its edges and press the ends hard with your fingertips(the help of thumb and pointer finger).
Then make each pleat and join its ends with the last one and press it down a little hard. lastly, join the last pleat with the end of first one.
Apply the same process to give the whole batches of momos to a perfect shape.
Take the idli steamer plate or a colander, grease it with oil, then place the momos on it maintaining little space with each other.
Heat the steamer or heat the bowl with water & then place the momo's tray or colander on its mouth. Then cover the pan or close steamer & leave it for 5-6 mins.